1/3 Photos of Wholesome Oat Muffins (Sbd Phase II)
These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.
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Units: US | Metric
- 1 cup buttermilk (low fat)
- 3/4 cup rolled oats (do not use instant or quick cooking)
- 1 1/4 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup walnuts, chopped
- 1/3 cup Splenda brown sugar blend
- 1/3 cup canola oil
- 1/4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 teaspoon butter substitute
- 1/4 teaspoon cinnamon
- 1/4 cup rolled oats
- 1 teaspoon Splenda brown sugar blend
- 1Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
- 2In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
- 3In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
- 4In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
- 5Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
- 6Divide batter evenly between 12 muffin cups.
- 7In a small bowl, mix topping ingredients together. Spoon over muffin batter.
- 8Bake for 11 to 15 minutes.
- 9Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.
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Nutritional Facts for Wholesome Oat Muffins (Sbd Phase II)
Serving Size: 1 (64 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 198.3
- Calories from Fat 100
- Total Fat 11.2 g
- Saturated Fat 1.0 g
- Cholesterol 0.8 mg
- Sodium 179.1 mg
- Total Carbohydrate 21.3 g
- Dietary Fiber 2.5 g
- Sugars 4.0 g
- Protein 4.7 g
The following items or measurements are not included: